Eggplant Parmesan Made With Fresh Milled Flour
This eggplant parmesan made with fresh milled flour is the perfect dinner option, because it is so good, you don’t even miss the meat! With a light crispy coating made from freshly milled flour, these are fried to perfection! But, never fear, because if you are not a fan of frying, I have baking instructions below as well!
Do I Have To Fry The Eggplant To Make Eggplant Parmesan?
While frying eggplant is the traditional way of making eggplant parmesan, I am going to share an alternative baking method you can do which requires much less oil, and is made in your oven instead. So, make sure to checkout the alternative baking method instructions below.
Checkout the video that goes with this fresh milled flour eggplant parmesan to see a peak at what an Eggplant plant looks like, because I bring you out with me to my mom’s garden. Also, I show you my mom’s zucchini plant in my Fresh Milled Flour Zucchini Bread Made Two Ways Video HERE. See ya there!
How To Keep Eggplant Crispy
There is one super east trick to keeping Eggplant Crispy while frying, baking, or cooking with it. That trick is to sprinkle both sides with salt, and allow the salt to sweat the excess moisture out of the eggplant. This takes about 10 minutes, and you can do this while you prepare the breading station, and preheat your oil or oven. I have cooking instructions for both methods below.
What To Serve With Eggplant Parmesan?
Eggplant Parmesan is a rich and flavorful dish that pairs well with a variety of sides. Here are some ideas:
- Pasta: A simple pasta with marinara sauce or a light garlic and olive oil sauce can complement the flavors of the eggplant Parmesan. Check out my Fresh Milled Flour Pasta Recipe HERE.
- Salad: A fresh green salad with a tangy vinaigrette helps balance the richness of the dish. HERE is a great recipe for simple croutons using leftover fresh milled flour bread. Consider a Caesar salad, which pair wonderfully, HERE is my favorite Caesar Salad Dressing Ever!
- Pull Apart Garlic Bread: My Cheesy Pull Apart Garlic bread is great for soaking up the sauce. You can grab that recipe HERE.
- Roasted Vegetables: Lightly roasted or grilled vegetables like zucchini, bell peppers, or asparagus can add a healthy and tasty component to the meal.
- Risotto: A light risotto, perhaps with lemon and herbs or with mushrooms, can be a luxurious pairing.
There are endless possibilities, so let me know down in the comments below what you decide!
Ingredients To Make Fresh Milled Flour Eggplant Parmesan
- 2 Large Eggplants (or 3 Medium Eggplants)
- Salt as needed to sweat the Eggplant
- 3-4 eggs
- 2 Cups Fresh Milled Flour 240g (I used soft white, but any variety will do.)
- 1 cup shredded parmesan cheese 100g
- 2&1/2 tsp Italian Herb Seasoning (1 tsp Parsley, 1/2 tsp basil, 1/2 tsp Rosemary, 1/2 Thyme)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Oil for frying – Enough to coat the pan up to 1/4 inch deep. (Avocado, Olive, or Refined Coconut Oil)
- 2 Cups Marinara Sauce
- 2 cups shredded Mozzarella Cheese
- Fresh Parsley for garnish
Instructions To Make Fresh Milled Flour Eggplant Parmesan
- Slice the Eggplants into 1/4-1/2 inch slices. Lay them flat on a surface without overlapping. (Be careful the green tops can have sharp thorns.)
- Sprinkle the eggplants on both sides with salt (like you were seasoning them, not fully coating them with salt.) This will draw out excess moisture.
- Let the Eggplant sweat for 10 minutes. Set to the side while you prepare the breading ingredients, and preheat the oil. (I will share alternative baking instructions below.)
- Pour oil in a heavy bottom pan to fill about 1/8-1/4 inch deep. Preheat the oil in the pan at 375*F (You want the oil to stay between 350*F and 375*F during the frying process.) The pan/oil preheat could take 15-20 minutes.
- Mill the flour, then add the shredded parmesan cheese and seasonings into the flour, and mix to incorporate. Set to the side.
- Then, in a separate bowl whisk 3-4 eggs. set to the side.
- Make sure your station is setup to go from the egg, to flour mix, to oil. Then, have a clean baking tray lined with paper towels to put the eggplants on after frying.
- Now, you have everything prepared to bread and fry the eggplants, let’s get started.
- Pat dry each Eggplant piece on both sides with a paper towel, also wiping excess salt off.
- Fully coat the dried eggplant into the eggs, then into the flour mixture on both sides.
- Make sure the oil is up to temperature with a digital thermometer.
- Fry breaded eggplant for 2-3 minutes, then flip and fry on the other side for 2-3 more minutes. They should be golden brown on both sides, now move to the paper towels to allow excess oil to drain off.
- Repeat until finished.
- Once the Eggplant has been fried, move to a parchment paper lined baking sheet. Then, top with some marinara sauce and mozzarella cheese, then bake at 375*F on a high rack in the oven until the cheese is browned on top. (about 5-10 minutes.)
Alternative Baking Instructions
- Preheat the Oven to 400*F, prepare the eggplant as instructed above. After the eggplant is breaded, place in a single layer on a parchment paper lined baking sheet.
- Spray the breaded eggplant with some oil, and then bake for 20-25 minutes.
- Flip halfway through baking, this will help crisp them, bake until golden brown.
- Once the Eggplant has been baked, top with some marinara sauce and mozzarella cheese, then bake at 375*F on a high rack in the oven until the cheese is browned on top. (about 5-10 minutes.)
How To Store Fresh Milled Flour Eggplant Parmesan
Although Eggplant Parmesan is best served right away, you can cover and place in the fridge for 3-4 days. They won’t be a crispy as they were once reheated. But, our favorite way to store these is to fry them, let them cool & drain on a paper towel. Make sure they are completely cooled. Then, place them in a freezer safe container, and freeze for up to 3 months.
Shop This Post
Grain Mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours)
Soft White Wheat (Small Amount)
Bulk Soft White Wheat (Organic)
Shop My Site Wheat Berries & Coupon Codes
Check Out Some Of My Other Fresh Milled Flour Recipes
Fresh Milled Flour Recipe Index
Eggplant Parmesan Made With Fresh Milled Flour Printable Recipe
Eggplant Parmesan Made With Fresh Milled Flour
Equipment
- 1 Deep Heavy Bottom Pan for frying
Ingredients
- 2 Large Eggplants or 3 Medium Eggplants
- Salt as needed to sweat the Eggplant
- 3-4 eggs
- 2 cups Fresh Milled Flour 240g I used soft white, but any variety will do.
- 1 cup shredded parmesan cheese 100g
- 2&1/2 tsp Italian Herb Seasoning 1 tsp Parsley, 1/2 tsp basil, 1/2 tsp Rosemary, 1/2 Thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Oil for frying – Enough to coat the pan up to 1/4 inch deep. Avocado, Olive, or Refined Coconut Oil
- 2 cups Marinara Sauce
- 2 cups shredded Mozzarella Cheese
- Fresh Parsley for garnish
Instructions
- Slice the Eggplants into 1/4-1/2 inch slices. Lay them flat on a surface without overlapping. (Be careful the green tops can have sharp thorns.)
- Sprinkle the eggplants on both sides with salt (like you were seasoning them, not fully coating them with salt.) This will draw out excess moisture.
- Let the Eggplant sweat for 10 minutes. Set to the side while you prepare the breading ingredients, and preheat the oil. (I will share alternative baking instructions below.)
- Pour oil in a heavy bottom pan to fill about 1/8-1/4 inch deep. Preheat the oil in the pan at 375*F (You want the oil to stay between 350*F and 375*F during the frying process.) The pan/oil preheat could take 15-20 minutes.
- Mill the flour, then add the shredded parmesan cheese and seasonings into the flour, and mix to incorporate. Set to the side.
- Then, in a separate bowl whisk 3-4 eggs. set to the side.
- Make sure your station is setup to go from the egg, to flour mix, to oil. Then, have a clean baking tray lined with paper towels to put the eggplants on after frying.
- Now, you have everything prepared to bread and fry the eggplants, let’s get started.
- Pat dry each Eggplant piece on both sides with a paper towel, also wiping excess salt off.
- Fully coat the dried eggplant into the eggs, then into the flour mixture on both sides.
- Make sure the oil is up to temperature with a digital thermometer.
- Fry breaded eggplant for 2-3 minutes, then flip and fry on the other side for 2-3 more minutes. They should be golden brown on both sides, now move to the paper towels to allow excess oil to drain off.
- Repeat until finished.
- Once the Eggplant has been fried, move to a parchment paper lined baking sheet. Then, top with some marinara sauce and mozzarella cheese, then bake at 375*F on a high rack in the oven until the cheese is browned on top. (about 5-10 minutes.)
Alternative Baking Instructions
- Preheat the Oven to 400*F, prepare the eggplant as instructed above. After the eggplant is breaded, place in a single layer on a parchment paper lined baking sheet.
- Spray the breaded eggplant with some oil, and then bake for 20-25 minutes.
- Flip halfway through baking, this will help crisp them, bake until golden brown.
- Once the Eggplant has been baked, top with some marinara sauce and mozzarella cheese, then bake at 375*F on a high rack in the oven until the cheese is browned on top. (about 5-10 minutes.)
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
